The natto movie “Natto the Power of Life” なっとうムービー・納豆の力

The natto movie, "Natto the Power of Life," is a video showing how the natto bacterium, which produces natto as a fermented food, has a strong life force and works together with lactic acid bacteria and other bacteria in the human intestines to inhibit the growth of bad bacteria. It is an 8-minute film that shows the important role it plays in improving the intestinal environment.
USSEC (U.S. Soybean Export Council, headquartered in Missouri, U.S.A.) has translated the Natto movie produced by the National Federation of Natto Cooperative Associations (Arakawa-ku, Tokyo, Chairman: Takehiro Noro) into English and support its overseas development.
納豆ムービー「なっとういのちの力」は、発酵食品としての納豆を作り出す納豆菌が、強い生命力を持ち、人間の腸内において乳酸菌等と助け合って、悪玉菌の増殖を抑制するなどの映像です。腸内環境の改善に重要な役割を果たしていることを約8分間の映像作品としてまとめたものです。
アメリカ大豆輸出協会（USSEC 本部米国 ミズーリ州 ）は、全国納豆協同組合連合会が制作した納豆ムービー「なっとういのちの力」を英訳し、海外展開をサポートしています。

[@話ズ]

なんか分からんが納豆菌がむちゃくちゃ強いんだろうという事は分かった。

[@kjtan9913]

Fantastic video! Natto forever! ❤️❤️❤️

[@kathleenking47]

Takishima mika is proof At 92. Shes very active

[@SuperJayGames]

What in the world is the soundtrack of this movie? I freaking love it and want to listen to the music so bad

[@nofurtherwest3474]

How in the world did the very first people decide this was ok to eat though? Imagine you accidently created this 1000 years ago... you're like "hmm that looks edible".

[@JakBaronKing]

Back then there really wasn’t much science. Only trial and error and observation of association and effects. Literally people of ancient times had discovered ways to ferment things quite by accident. But when hunger strikes, sometimes you just go for it. And if you didn’t die, then perhaps something is correct.

[@nofurtherwest3474]

@@JakBaronKing well said

[@healsonicaffirmations1656]

Thanks for describing it as beautifully as natto is in this video. The science behind it and comparison with other strains really enhanced my awe and love for natto.

[@cancel1913]

This video makes me proud of making Natto and eating it almost everyday.

[@Alwayscatlike]

I made my first batch 6 weeks ago using a Insta Pot. I was hoping I liked it. To be truthful after watching people's reactions I was a bit worried but I have never been a follower. I am now on my 3rd batch. I LOVE NATTO. I can now eat it by itself. I like it cold on top of a bit of rice at room temperature. I eat it different ways, with Kimchi, green onions, diced cucumber, cilantro, avocado, Tamari sauce or just about anything. I now love it cold by itself. To me it is now more creamy than slimy. I eat it for breakfast and dinner with combinations of what is in my fridge. The store bought Natto does not look good or fresh to me, I would rather make it fresh. I let it sit in fridge for 3 days taking it out a couple times a day and stirring it. It gets rid of the ammonia smell, then I freeze in one cup portions so I always have it available in my fridge ready to eat. I am half Irish and half Native American so you don't have to be Japanese to love Natto!

[@Alwayscatlike]

@@egi7689 it wasn’t how I made it, it was the starter. I bought the tiny green box of starter written in Japanese from Amazon. So I bought already made Natto and used a chunk of that as my starter and it came out perfect, all stringy.

[@peterlee9691]

I don't know if this video got me excited in making any natto, but I'm sure going to get myself a microscope, that was an awesome time-lapse.

[@lenilecker_vegan4dogs]

Thank you. Great informative video

[@yamamaya9173]

子供が保育園の時、足が納豆臭くなりました。クラスによって発生すると先生から聞きました。おそらく感染のような感じですね。完治まで数年かかり、納豆菌の強さを感じる出来事でした。

[@michaelheneghan1909]

Absolutely brilliant presentation. Just bought my first batch of Natto and I also take it in pill form.

[@Aperson-f2e]

Brilliant, natto is the traditional dish in ShanDong province across the yellow sea from Japan, it is soaked, boiled with water until no liquid is left, and then wrapped in cotton cloth and left alone until the fermentation process finishes and tempreture return to normal, voila, natto, without using the natto starter. It is a traditional way of making natto.

[@goldenratiorob4907]

Thank you I didn't know you could do it without the starter! is there a risk of getting another bacteria instead of the bacillus subtilis if you don't use the starter?

[@AzaleaBee]

@@goldenratiorob4907 I've been using the starter for now until I am sure that my method is good. Eventually I will try it without the starter. The bacteria is on the soy beans unless the beans have been treated (from my research) but I also wonder if some homes/kitchens have more of this bacteria than others. People who regularly ferment foods vs people who sterilize their dwellings regularly with harsh chemicals.

[@topeagle3355]

Awesome 😊Thanks ♥️🙏

[@pisandulpinijtrakul6976]

FANTASTIC! Thank you so much.

[@antesdoalmoc0]

Ótimo vídeo! :) Também amo fazer nattozinho

[@ebikecnx7239]

That's beautiful. Amazing natto.

[@tylorleaf9446]

beautiful presentation 👍

[@AzaleaBee]

Thank you for an informative and beautiful video.

[@totoki7400]

I eat 1 natto every single day and I feel good 😋

[@luclachapelle3499]

WOW !

[@nandemo96321]

増えだすと一気に増えるんやなぁ